Crab

Crab is a marine crustacean with a hard shell and sweet, sea-scented flesh. Its meat is delicate and flaky with a gentle briny sweetness; it holds together in lumps yet shreds easily. Cooks steam or boil whole crabs, crack and pick the meat for cakes, salads, pasta, soups, and sushi. Common retail forms include live or whole cooked crabs, leg clusters, picked lump or claw meat, and canned or frozen meat.

Crab fishing developed across global coasts, with notable traditions in East Asia, the North Atlantic, and the Americas. North American fisheries focus on blue crab, Dungeness, snow, and king crab, harvested mainly with pots and traps and quickly chilled or processed dockside. Trade has spread these species worldwide, making crab a staple in many coastal cuisines.